Spicy Tomato Chicken Pasta (Printable Version)

Tender penne in a zesty chili tomato sauce topped with juicy seared chicken strips. A hearty, flavorful Italian-American dish.

# Ingredient List:

→ Pasta

01 - 12 oz penne pasta
02 - Salt for boiling water

→ Chicken

03 - 2 medium boneless, skinless chicken breasts (approximately 12 oz)
04 - 1 tablespoon olive oil
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
07 - 1/2 teaspoon smoked paprika

→ Chili Tomato Sauce

08 - 2 tablespoons olive oil
09 - 1 small onion, finely chopped
10 - 3 garlic cloves, minced
11 - 1 red chili, finely chopped or 1 teaspoon red chili flakes
12 - 1 can (14 oz) crushed tomatoes
13 - 2 tablespoons tomato paste
14 - 1 teaspoon dried oregano
15 - 1 teaspoon sugar
16 - Salt and pepper to taste
17 - 1/4 cup reserved pasta water

→ Garnish

18 - 2 tablespoons fresh basil, chopped
19 - 1/4 cup grated Parmesan cheese, optional

# How-To Steps:

01 - Cook penne in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/4 cup pasta water before draining and setting aside.
02 - Season chicken breasts with salt, pepper, and smoked paprika. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear chicken for 4 to 5 minutes per side until golden and cooked through. Let rest for 2 minutes, then slice into strips.
03 - Heat 2 tablespoons olive oil in a large sauté pan over medium heat. Add chopped onion and sauté for 3 minutes until softened. Stir in garlic and chili, cooking for 1 minute until fragrant.
04 - Add crushed tomatoes, tomato paste, dried oregano, sugar, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
05 - Stir in the reserved pasta water to reach desired sauce consistency. Adjust seasoning as needed.
06 - Toss cooked penne into the sauce until well coated. Add chicken strips on top or fold into the pasta.
07 - Serve hot, garnished with fresh basil and Parmesan cheese if desired.

# Expert Tips:

01 -
  • It tastes like restaurant quality but comes together in under an hour on a weeknight.
  • The chili gives just enough kick without making you reach for water every bite.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Always reserve pasta water before draining because the starch helps the sauce cling and creates a silky texture you cant get any other way.
  • Let the chicken rest after cooking or all the juices will run out onto the cutting board instead of staying in the meat.
  • Simmer the sauce long enough for the tomato paste to lose its raw metallic taste and become sweet and rich.
03 -
  • Pound the chicken breasts to an even thickness before cooking so they sear uniformly and stay juicy in the center.
  • Add the garlic and chili after the onion softens so they dont burn and turn bitter in the hot oil.
  • Toss the pasta in the sauce over low heat for a minute so it absorbs the flavors instead of just sitting on top.
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